Tagines are aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of authentic recipes the reader can find some of the best-loved classics of the Moroccan kitchen, such as the Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included in this collection are less traditional but equally delicious recipes for beef and fish. Hearty vegetable tagines include Baby Aubergine with Coriander and Mint, and Butternut Squash, Shallots, Sultanas and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given plus plenty of ideas for fresh-tasting salads and vegetable side dishes to serve as part of your Moroccan-style feast.